The first time I made this Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta, I honestly didn’t expect the reaction I got. Everyone, from my picky eater son to my pasta-loving husband, went completely silent with mouths full, eyes wide, and forks moving faster than I could believe. That’s when I knew I had something special. Since then, it’s become our go-to dinner when I want to spoil the people I love with comfort food that tastes like it came straight out of a fancy restaurant.
This dish brings together buttery, garlicky steak bites (seared to perfection) with creamy, spiced Alfredo-coated twisted pasta. It’s bold, satisfying, and oh-so-hearty the kind of meal you make when you want people to feel full, happy, and maybe even a little bit impressed. And guess what? It’s actually really simple to pull off.
Let me walk you through how I do it in my kitchen. No fancy equipment, no fussy ingredients just real food and a little love.
Why This Garlic Butter Steak Bites & Alfredo Twisted Pasta Will Become Your Family’s Favorite
This recipe has everything: flavor-packed steak, creamy Cajun Alfredo sauce, and pasta that soaks it all up. It’s the kind of meal that brings people back to the table for seconds. The garlic butter on the steak? A total game-changer. And pairing it with the spice of Cajun-seasoned Alfredo sauce? Trust me heaven.
More tasty ideas: One-Pan Honey Garlic Steak & Cheddar Pasta
The best part is how customizable it is. You can make it spicy or mild, rich or a bit lighter. It’s perfect for weeknights when you want something indulgent without spending hours in the kitchen.
The 5 Ingredients You Can’t Skip
For the Steak Bites:
- 1.5 pounds sirloin steak, cut into bite-sized cubes (you want a tender cut sirloin is my go-to)
- 3 tablespoons olive oil
- 4 tablespoons butter (use real butter it gives the steak its rich, golden crust)
- 4 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ teaspoon red pepper flakes (optional but adds a nice kick)
For the Cajun Alfredo Pasta:
- 12 oz twisted pasta (I love rotini it catches the sauce in every twist)
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons Cajun seasoning (I use a smoky blend with paprika, garlic, and herbs)
- 1 teaspoon garlic powder
- 1 tablespoon butter
- Salt and black pepper, to taste
For Garnish:
- Chopped fresh parsley
- Extra Parmesan (never too much cheese, right?)
How I Make This Dish From Start to Finish
1. Cook the Pasta
Start with a big pot of salted water like grandma always said, it should taste like the sea. Boil your twisted pasta until al dente (still firm but tender). Don’t forget to save about ½ cup of that starchy pasta water before draining it’s gold for loosening up the sauce later.
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2. Sear the Steak Bites
Pat the steak dry seriously, don’t skip this. It’s the secret to that crispy, caramelized sear. Toss the cubes in salt, pepper, garlic powder, and smoked paprika. Heat the olive oil in a skillet over medium-high. When it’s shimmering, drop the steak in a single layer. Don’t crowd the pan do this in batches if you have to. Let them sit for 1-2 minutes, flip, and cook until beautifully browned. Set aside, covered with foil to keep warm.
3. Make the Garlic Butter
In that same skillet (don’t you dare wash it you want all those flavorful brown bits), drop in the butter. Once melted, stir in the minced garlic. Let it sizzle until golden, about a minute or two. Add the red pepper flakes if you’re using them.
4. Create the Cajun Alfredo Sauce
Pour the cream into the garlicky butter and bring it to a low simmer. Stir in the Cajun seasoning, garlic powder, and a bit of salt and pepper. Let it bubble for a few minutes, then slowly whisk in the Parmesan cheese until the sauce is smooth and dreamy.
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5. Combine It All
Add the drained pasta into the sauce and toss to coat. If it’s too thick, splash in a bit of that reserved pasta water until it’s just right. Gently fold in the steak bites and any juices from the plate. Warm everything through for a minute or two don’t overcook the steak now!
6. Serve with Love
Plate it up and sprinkle with parsley. Add extra Parmesan if you’re feeling indulgent (I always am). Serve it hot, straight from the pan to the plate.
FAQ
→ Can I Substitute The Sirloin Steak With Another Cut?
Absolutely! Ribeye adds buttery richness, strip steak gives great flavor, and tenderloin is melt-in-your-mouth (if you’re feeling fancy). For a budget-friendly version, flank or skirt steak work well—just slice them thinly and don’t overcook.
→ How Can I Adjust The Spice Level Of This Dish?
Want less heat? Use just 1 tablespoon of Cajun seasoning and skip the red pepper flakes. For more fire, go with extra flakes, hot paprika, or a pinch of cayenne.
→ Can I Make This Dish Ahead Of Time?
Totally. You can cook the pasta and season the steak a day in advance. When ready to serve, cook the steak, make the sauce, toss in the pasta, and boom dinner’s ready.
→ What Can I Substitute For Heavy Cream To Make It Lighter?
Try half-and-half or whole milk with 2 tablespoons of cornstarch. Even evaporated milk works. For dairy-free, go with full-fat coconut milk or cashew cream but heads-up, the flavor will be a little different.
→ What Sides Pair Well With This Dish?
Keep it simple: a green salad with vinaigrette, roasted broccoli, or garlic green beans are all perfect. And if you’re like me, garlic bread is non-negotiable for scooping up every last bit of sauce.
One Last Thing From My Kitchen To Yours
I hope this Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta becomes a favorite at your table, just like it did at mine. It’s the kind of dish that says “I love you” without saying a word.
If you make it, tag me I love seeing your kitchen creations and hearing how you made it your own. Happy cooking, from my heart to your plate. ❤️
Garlic Butter Steak Bites & Spicy Cajun Alfredo Twisted Pasta
Equipment
- Large Skillet
- Large Pot
- Tongs
- Knife and Cutting Board
- Colander
Ingredients
Steak Bites
- 1.5 pounds Sirloin Steak cut into bite-sized cubes
- 3 tablespoons Olive Oil
- 4 tablespoons Butter unsalted preferred
- 4 cloves Garlic minced
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- to taste Salt and Freshly Ground Black Pepper
- 0.5 teaspoon Red Pepper Flakes optional, for heat
Cajun Alfredo Pasta
- 12 ounces Twisted Pasta rotini or fusilli recommended
- 1 cup Heavy Cream
- 0.5 cup Parmesan Cheese freshly grated
- 2 tablespoons Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 tablespoon Butter
- to taste Salt and Freshly Ground Black Pepper
Garnish
- 2 tablespoons Fresh Parsley chopped
- optional Extra Grated Parmesan for serving
